Monday, 27 July 2015 17:03

One-Pot Mexican Quinoa

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A Wholesome Dinner That Conjures Up Thoughts of the Beach

Black beans, corn, avocado, shredded Monterey Jack, cumin and ancho chile are great in tacos, burritos and enchiladas, but this easy dish proves just how versatile these Mexican flavors can be. Quinoa is the base for the healthy meal—it cooks in the same pan as the beans and corn, along with diced red bell pepper and tomato. The spices add depth, and then you garnish the somewhat spicy mixture with cooling dollops of sour cream, sliced avocado and shredded cheese.



  • 1 Tbsp. coconut oil
  • 1/2 of a large onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup quinoa, rinsed
  • 1 1/4 cups chicken stock or water
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1/2 of a red bell pepper, chopped
  • 8 to 10 grape tomatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. ancho chile powder
  • Sour cream or plain Greek yogurt, for topping
  • Sliced avocado, for topping
  • Shredded Mexican cheese blend, for topping
  • Sliced scallions, for topping


Heat oil in a medium nonstick skillet over medium heat. When shimmering, add onion and garlic. Cook, stirring occasionally, until the onion is starting to soften. Stir in quinoa, stock or water, beans, bell pepper, tomatoes, corn, cumin, salt and chile powder. Bring to a boil, then lower the heat to a simmer and cook, covered, for about 20 minutes, until all the liquid is absorbed and the quinoa is tender. Divide among four bowls and top each one with sour cream or yogurt, avocado, cheese and scallions.

Last modified on Monday, 27 July 2015 17:11
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